Grilled Pastrami Sandwiches [camp fire]
Servings: 4
  • 1 medium red onion, into thin slices
  • 1 celery stalk, into then slices
  • 4 tablespoons [60 mL] Italian salad dressing
  • 8 rye bread slices
  • 5 tablespoons [45 g] margarine
  • 16 pastrami slices
  • 4 slices Cheddar cheese
  • Prepare a charcoal fire on the spot provided on your site; preheat until medium-hot.
  • Into a disposable aluminum frypan, soften together red onion and celery slices in Italian salad dressing on rack over medium-hot embers.
  • Meanwhile, evenly spread margarine on one side of each of rye bread slices.
  • Arrange 4 bread slices, greased side down, into a clean disposable aluminum frypan.
  • Spread 1/4th of red onion and celery mixture onto each toasted slice of bread.
  • Evenly top each slice with pastrami then with Cheddar cheese slices.
  • Top with remaining rye bread slices, greased side up.
  • Grill sandwiches in frypan until golden brown on both sides, and cheese has melted.